Nutella Cake Keto Roll

This delicious keto treat takes a bit more work than most recipes, but it’s totally worth the effort, low-carb chocolate cake roll is filled with homemade sugar-free Nutella and mascarpone, and covered in dark chocolate ganache. Keto, Low carb

Ingredients (makes 12 servings)

Cake:

6 large eggs

Himalayan salt

3/4 cup powdered Erythritol or Swerve

1 1/2 cup almond flour

1-2 tsp sugar-free vanilla extract

Filling:

1 cup homemade Keto Nutella (room temperature)

1 cup mascarpone cheese or creamed coconut milk (room tempearture)

Ganache coating:

3 virgin coconut oil

1-2 tsp sugar-free vanilla extract

1 bar dark chocolate (85-90% cacao)

1/4 cup + 2 tbsp heavy whipping cream

Stevia drops or other low-carb sweetener, to taste (optional)

Instructions

Pre-heat the oven to 350 °F. Crack the eggs into a bowl, beat until frothy. Add the salt and slowly sift in the Erythritol while beating.

Gently fold in the almond flour and add the vanilla.

Pour the dough into a tray lined with heavy-duty parchment paper. Bake for 8-10 minutes, until set and lightly golden. Do not overcook the sponge or it will break when you roll it.

When done, remove the tray from the oven. Flip the sponge onto another piece of parchment paper and cover with a dump (but not too wet) kitchen towel. Leave to cool down for 2-3 minutes. Then, gently peel the parchment off the sponge.

While still warm, tightly roll the sponge with the parchment paper. Let it cool down for a few minutes while you prepare the filling.

Prepare the filling by mixing the homemade Nutella and mascarpone cheese in a bowl.

Once the sponge has cooled down, gently unroll it. Spread the Nutella-mascarpone filling inside. Do not go too close on the edges to prevent the filling form oozing out as you roll it.

Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll. Place in the fridge while you prepare the ganache.

To make the ganache, break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine. Set aside to cool.

Spread the ganache evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving. Slice and enjoy (keep refrigerated for up to 5 days).